The Thermal Stability of Influenza Viruses in Milk.

IF 3.8 3区 医学 Q2 VIROLOGY Viruses-Basel Pub Date : 2024-11-13 DOI:10.3390/v16111766
Wanke Hu, Zhao Wang, Yunxia Chen, Siyu Wu, Tianyu Li, Shao-Lun Zhai, Xianghong Ju, Yipeng Sun, Wen-Kang Wei, Jieshi Yu
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Abstract

Highly pathogenic avian influenza viruses (HPAIVs) of the H5N1 subtype (clade 2.3.4.4b) have been detected in raw milk from infected cows. Several studies have examined the time and temperature parameters to ascertain whether influenza viruses in milk can be inactivated completely under commercial pasteurization conditions, yielding conflicting results. This study aimed to investigate whether milk could help protect influenza viruses from heat treatment. After heat treatment at 49 °C for one hour, the titer reduction of the influenza A/WSN/1933 (A/H1) virus in milk was approximately 1.6 log10TCID50/mL, which was significantly lower than that (3 log10TCID50/mL) observed in the Dulbecco's Modified Eagle Medium (DMEM) control media. The influenza D/bovine/CHN/JY3002/2022 (D/Yama2019) virus in milk retained a high residual infectivity (4.68 × 103 log10TCID50/mL) after treatment at 53 °C; however, the virus in DMEM completely lost its infectivity under the same conditions. Moreover, the influenza A/chicken/CHN/Cangzhou03/2023 (A/H5) virus in DMEM could be inactivated completely using any of the three heat treatment methods: 63 °C for 30 min, 72 °C for 15 s, or 80 °C for 15 s. For the virus present in milk, only heat treatment at 80 °C for 15 s completely inactivated it. These results suggest that milk prevents influenza viruses from pasteurization inactivation.

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牛奶中流感病毒的热稳定性。
在受感染奶牛的生牛奶中发现了 H5N1 亚型(2.3.4.4b 支系)的高致病性禽流感病毒(HPAIV)。为确定牛奶中的流感病毒能否在商业巴氏杀菌条件下完全灭活,多项研究对时间和温度参数进行了检测,但结果相互矛盾。本研究旨在探讨牛奶是否有助于保护流感病毒免受热处理的影响。在 49 ℃ 热处理一小时后,牛奶中 A/WSN/1933 (A/H1) 流感病毒的滴度降低了约 1.6 log10TCID50/mL,明显低于在杜氏改良老鹰培养基(DMEM)对照培养基中观察到的滴度(3 log10TCID50/mL)。牛奶中的 D/bovine/CHN/JY3002/2022(D/Yama2019)流感病毒在 53 ℃ 处理后保留了较高的残余感染力(4.68 × 103 log10TCID50/mL);但在相同条件下,DMEM 培养基中的病毒则完全丧失了感染力。此外,DMEM 中的甲型/鸡/CHN/沧州03/2023(A/H5)流感病毒可通过 63 ℃ 30 分钟、72 ℃ 15 秒或 80 ℃ 15 秒这三种热处理方法中的任何一种完全灭活。这些结果表明,牛奶可防止流感病毒被巴氏灭菌法灭活。
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来源期刊
Viruses-Basel
Viruses-Basel VIROLOGY-
CiteScore
7.30
自引率
12.80%
发文量
2445
审稿时长
1 months
期刊介绍: Viruses (ISSN 1999-4915) is an open access journal which provides an advanced forum for studies of viruses. It publishes reviews, regular research papers, communications, conference reports and short notes. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. We also encourage the publication of timely reviews and commentaries on topics of interest to the virology community and feature highlights from the virology literature in the ''News and Views'' section. Electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material.
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